chicken
Coconut Curry Chicken with Broccoli
Tender pieces of chicken simmered in a rich coconut curry sauce with onions, garlic, ginger, and warm spices, then finished with fresh broccoli. This comforting one-pan meal delivers a balance of savory, mildly sweet, and aromatic flavors. Inspired by restaurant-style coconut curries but simple enough for a weeknight dinner, it pairs beautifully with jasmine rice.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
Curry Sauce
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (optional)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
Vegetables
- 4 cups broccoli florets
- 1 red bell pepper, sliced (optional)
Finish & Garnish
- 1 tablespoon dried fenugreek leaves (kasoori methi), crushed (optional)
- 1 tablespoon butter (optional)
- 2 green onions, sliced
- Fresh cilantro, chopped
- Cooked jasmine rice, for serving
Instructions
- Season 1½ pounds chicken with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- Heat 1 tablespoon vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
- Add 1 tablespoon vegetable oil to the same pan. Add the diced onion and cook for 4–5 minutes until softened. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger and cook for 30 seconds.
- Add 2 tablespoons curry powder, 1 teaspoon turmeric, ½ teaspoon cumin, and ¼ teaspoon cayenne pepper if using. Stir continuously for 1 minute to toast the spices.
- Pour in 1 can coconut milk and 1 cup chicken broth. Stir in 1 tablespoon soy sauce and 1 tablespoon brown sugar or honey. Bring the mixture to a gentle simmer.
- Return the browned chicken and any accumulated juices to the pan. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Add 4 cups broccoli florets and the sliced red bell pepper if using. Continue cooking for 5–7 minutes until the broccoli is tender-crisp and the chicken reaches an internal temperature of 165°F.
- For additional flavor, stir in 1 tablespoon crushed dried fenugreek leaves and 1 tablespoon butter during the final 2 minutes of cooking.
- Taste and adjust seasoning if needed. Serve over cooked jasmine rice and garnish with sliced green onions and fresh cilantro.
Notes
- Chicken thighs provide the most tender and flavorful result, but chicken breasts work well too.
- For a spicier curry, increase the cayenne pepper or add a diced jalapeño with the onions.
- Fresh garden vegetables such as carrots, snow peas, zucchini, or green beans can be added along with the broccoli.
- Leftovers reheat well and often develop even deeper flavor the next day.